Spring Vegetable Frittata Goat Cheese

The first time I made this frittata, I had CSA box overflow and no plan. Those spring vegetables were calling my name, and honestly, it turned into one of those happy kitchen accidents that becomes a regular thing.

I remember serving this at a last minute brunch when friends dropped by unexpected. The way the frittata puffed up golden from the oven made it look like I had been planning for days.

Ingredients

• Asparagus: Trim the woody ends and cut into bite sized pieces that will cook through evenly
• Baby spinach: Rough chopping helps it wilt faster and distribute throughout the eggs
• Fresh or frozen peas: Add sweetness and pops of bright green color that make the dish feel like spring on a plate
• Leek: Use only the white and light green parts and rinse well to remove any grit hidden between layers
• Large eggs: Room temperature eggs whisk up lighter and incorporate more air for a fluffier texture
• Whole milk or cream: Creates that custard like texture that sets a frittata apart from a basic scrambled egg dish
• Fresh goat cheese: Crumble it yourself rather than buying pre crumbled for the best melting texture
• Fresh chives, parsley, and dill: The herb trio is what makes this taste garden fresh, use them generously
• Salt, black pepper, and red pepper flakes: Layer seasoning as you cook for depth of flavor
• Olive oil or butter: Butter adds richness but olive oil lets the vegetable flavors shine

Instructions

Prepare the vegetables:

Preheat your oven to 375°F and get all your vegetables prepped before you turn on any heat

Soften the aromatics:

Heat oil in a 10 inch oven safe skillet over medium heat and cook the leeks for 2 to 3 minutes until they soften and start to smell sweet

Add the harder vegetables:

Toss in the asparagus and peas and sauté for 3 to 4 minutes until they are just tender but still have some bite

Wilt the spinach:

Throw in the chopped spinach and stir for about 1 minute until it just collapses

Whisk the eggs:

In a large bowl, beat the eggs with milk, salt, pepper, herbs, and red pepper flakes until the mixture is uniform

Start the set on the stove:

Pour the egg mixture over the vegetables and let it cook undisturbed for 3 to 4 minutes until you see the edges beginning to firm up

Add the cheese:

Scatter the crumbled goat cheese across the top so it melts into creamy pockets as it bakes

Finish in the oven:

Transfer the skillet to the oven and bake for 10 to 15 minutes until the center is just set and the top is lightly golden

Rest before serving:

Let the frittata cool for 5 minutes so it sets properly and slices cleanly

Save

My mother in law still talks about the afternoon I made this for her, sitting at the kitchen table while the frittata cooled and we caught up on months of stories.

Making It Your Own

Swap in whatever vegetables look good at the market. Zucchini, mushrooms, or bell peppers all work beautifully here.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness. A Sauvignon Blanc or light Pinot Grigio pairs perfectly.

Leftovers and Storage

This frittata keeps well and is actually delicious cold the next day for breakfast or lunch.

• Store in an airtight container in the refrigerator for up to 3 days
• Reheat gently in a 300°F oven or enjoy cold straight from the fridge
• The flavors actually meld and improve overnight

Save

There is something deeply satisfying about a dish that looks impressive but comes together in under an hour with minimal fuss.

Recipe Questions & Answers

→ Can I substitute goat cheese with another cheese?

Yes, feta or ricotta can be used as alternatives to goat cheese, providing a similar creamy texture and tangy flavor.

→ What vegetables work well in this dish?

Spring vegetables like asparagus, peas, spinach, and leeks are ideal, but zucchini, mushrooms, or bell peppers can also be added or swapped in.

→ How do I ensure the frittata cooks evenly?

Cook the vegetables until just tender, pour in the egg mixture evenly, cook gently on the stove for a few minutes, then finish baking in the oven until set.

→ Can this dish be made dairy-free?

Use plant-based milk and substitute goat cheese with a vegan cheese alternative to make a dairy-free version.

→ What flavors do fresh herbs add?

Chives, parsley, and optional dill contribute fresh, bright flavors that enhance the richness of the eggs and cheese.